Heat 3 tablespoons of olive oil in a medium size skillet over medium heat. Add garlic, onion, fennel, and thyme and saute, stirring frequently, until the vegetables are tender and beginning to brown – about 10 minutes. Add cut bacon pieces and saute until bacon is fragrant and cooked through. Remove skillet from heat and let cool slightly.

Line a large baking dish with foil, using a large enough piece so that you will be able to create a tight foil packet. Drizzle a little olive oil and rub to coat the bottom of the foil so that the fish won’t stick when cooked). Place rockfish, skin-side down, and top with fennel, onion mixture. Drizzle with a little olive oil or add some slight pats of butter as well to top the fish. Season with salt and freshly ground pepper. Bring foil up over the top and seal tightly. Bake or grill for 12-15 minutes. Serve onion-fennel mixture on top and to the side of your fish.

Welcome

Loulies is our home kitchen journal where we share seasonal recipes and links to things we like.

We also have a budding vegetarian restaurant called Chaia featuring our homemade corn tacos served with local ingredients. Chaia has been operating weekly at FreshFarm markets in Washington, DC. We will be opening our first shop in 2015!

We would like to thank Tuscarora Organic Growers for providing us with such beautiful and delicious in-season produce to cook with each week. Our first shop - with an expanded menu - will open in Georgetown in 2015!